CN116616349A - Goat milk powder composition for removing smell of mutton and preparation method thereof - Google Patents

Goat milk powder composition for removing smell of mutton and preparation method thereof Download PDF

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Publication number
CN116616349A
CN116616349A CN202310872384.5A CN202310872384A CN116616349A CN 116616349 A CN116616349 A CN 116616349A CN 202310872384 A CN202310872384 A CN 202310872384A CN 116616349 A CN116616349 A CN 116616349A
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weight
parts
goat milk
vitamin
powder
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吕鹏
蔺大平
王忠华
王永丽
刘俊芳
王宝通
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Inner Mongolia Shengjian Biotechnology Co ltd
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Inner Mongolia Shengjian Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/08—Preservation of milk or milk preparations by addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

The invention provides a goat milk powder composition for removing the smell of mutton and a preparation method thereof. The goat milk powder composition comprises the following components: 100 parts by weight of raw goat milk dry matter; 0.1-1.5 parts by weight of sodium alginate and 0.1-5 parts by weight of tartary buckwheat powder. The goat milk powder combination may further comprise mulberry powder, isomaltooligosaccharide, lactose, milk mineral salts, vitamins and minerals. The goat milk powder composition provided by the invention has light smell and even no smell, so that the goat milk powder composition has good taste and prolonged shelf life, and is beneficial to promoting popularization of goat milk powder.

Description

Goat milk powder composition for removing smell of mutton and preparation method thereof
Technical Field
The invention relates to the field of milk powder, in particular to a goat milk powder composition for removing the smell of mutton and a preparation method thereof.
Background
Lishizhen, ben Cao gang mu, records: the goat milk has sweet taste, warm nature, and is mainly used for tonifying deficiency and fatigue, moistening heart and lung, tonifying essence and qi, and tonifying kidney. The plum wine is used as a metaphor of goat milk, and the delicacies made in poems for the nutrition and health care effects of the goat milk are expressed in the spirit, so that the plum wine can be refreshing, moisten skin and keep the aftertaste long.
The goat milk has rich nutrient components, contains rich proteins, fats, minerals, vitamins and various bioactive substances, has complete nutrient types and proper composition proportion, and is a high-quality natural food which is easy to digest and absorb and has high nutritional value. The goat milk is suitable for healthy people and special people of all age groups, such as ideal food for infants, the elderly, patients and the like. It was determined that about 3.58% protein, 3.72% fat, 3.64% lactose, 89mg calcium, etc. were contained per 100mg goat milk.
In addition, goat milk has a certain beautifying effect. The nucleotide contained in goat milk can promote metabolism, reduce melanin generation, make skin white, clean and tender, and the vitamin C can promote collagen synthesis, so that skin becomes smooth and elastic.
However, goat milk has an off-flavor, commonly known as a smell of mutton. The mutton smell is uncomfortable, thereby preventing the popularization of the goat milk.
The factor of the smell of goat milk is very complex. It is generally believed that this may be caused by: the gland secretes, and the lipid secreted by the horny gap at the head of the milk goat can emit unique smell which causes the pollution of the goat milk to form the smell of mutton. In addition, the horn gap of the ram is more developed, and the contact between the ram flocks of the ram can cause the goat milk to be polluted during the housing or free-range raising, and the ram can generate stronger goat smell when the ram secretes the milk due to the stimulation of the ram. Secondly, the mutton smell in the goat milk is also related to the content of fatty acid, trace aldehyde, ketone and other substances contained in the goat milk. These components may interact in the goat milk to form complexes or combine with each other to form a smell of mutton.
The current method for removing the smell of the mutton in the goat milk comprises physical smell removal, chemical smell removal and biological smell removal. The physical smell removal is mainly to remove medium chain fatty acid in the goat milk by flash evaporation. This treatment may lead to loss of nutrients. The chemical smell removal is to add an almond, orange peel and red date or directly add jasmine tea to cook goat milk. The added components have unique taste, so that the flavor of the goat milk is changed. Biological deodorization is to perform fermentation by adding lactobacillus microorganism to remove the odor. The common term fermentation products for biological removal of the mutton smell, such as cheese, yogurt and the like.
CN104719482a discloses an oat tartary buckwheat milk tea powder and a preparation process thereof, wherein peculiar milk fishy smell in the milk tea is eliminated by adding oat or tartary buckwheat, and the milk tea mainly comprises milk powder or milk and instant tea powder. It is well known that the fishy smell of pale milk powder or milk is obviously less intense than that of goat milk, and the method is difficult to eliminate the smell of goat milk.
CN115152840a discloses a process for removing the smell of mutton for processing goat milk products, wherein a deodorant is used for removing the smell of mutton, the deodorant comprises a main material and an auxiliary material, the main material is sodium alginate with a side chain grafted with maltosyl beta cyclodextrin, and the auxiliary material is beta carotene and xylitol. The main material can embed grease and free fatty acid, and the auxiliary material is subjected to the deodorization by natural compounds. The preparation process of the main material for removing the smell of the mutton needs to implement two grafting steps, the process is very complicated, and the process is complex and the cost is high. In addition, some non-food grade chemicals are used in the preparation process, and there is also a risk of introducing impurities, which causes food safety problems.
Therefore, it is needed to provide a simple and safe method for removing the mutton smell without changing the taste of the goat milk, so that the prepared goat milk powder can retain the taste of the goat milk, and the mutton smell is removed at the same time, thereby increasing the audience of the goat milk and enhancing the physique of the national people.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a goat milk powder composition for removing the smell of mutton and a preparation method thereof.
According to a first aspect of the present invention there is provided a goat milk powder composition for removing the smell of mutton comprising the following ingredients:
100 parts by weight of raw goat milk dry matter,
0.1 to 1.5 parts by weight, preferably 0.2 to 1 part by weight of sodium alginate; and
0.1 to 5 parts by weight, preferably 1 to 3 parts by weight of tartary buckwheat powder.
Preferably, the goat milk powder composition for removing the smell of mutton according to the present invention further comprises mulberry powder, isomaltooligosaccharide, lactose, milk mineral salt, vitamins and minerals.
Further preferably, the goat milk powder composition for removing the smell of mutton according to the present invention comprises the following components:
100 parts by weight of raw goat milk dry matter,
0.1 to 1.5 parts by weight, preferably 0.2 to 1 part by weight of sodium alginate;
0.1 to 5 parts by weight, preferably 1 to 3 parts by weight of tartary buckwheat powder;
0-8 parts by weight of mulberry powder, preferably 1-3 parts by weight of mulberry powder;
5-25 parts by weight, preferably 10-20 parts by weight of isomaltooligosaccharides;
5-25 parts by weight, preferably 10-20 parts by weight of lactose;
0.5 to 5 parts by weight, preferably 1 to 3 parts by weight of a milk mineral salt;
0.1 to 1 part by weight, preferably 0.2 to 0.5 part by weight of a vitamin; and
0.01 to 0.5 parts by weight, preferably 0.05 to 0.3 parts by weight of minerals.
The inventors of the present invention have found through studies that: compared with fresh goat milk or other goat milk powder in the prior art, the goat milk powder composition provided by the invention has obviously reduced smell of mutton, and even completely disappears.
Preferably, the tartary buckwheat powder is cooked tartary buckwheat powder; more preferably, the tartary buckwheat powder is tartary buckwheat bud powder.
More preferably, the tartary buckwheat bud powder is prepared by the following method:
1) Collecting the tartary buckwheat seed seedlings which have root, sprout and grow leaves;
2) Freeze-drying the tartary buckwheat seed seedlings, and grinding the tartary buckwheat seed seedlings into powder by a grinder;
3) Curing the powder obtained in step 2) in an oven.
Preferably, the mulberry powder may be a commercially available product or prepared by the following method:
1) Collecting fresh mature mulberries;
2) Freeze-drying and grinding into powder by a grinder.
The isomaltooligosaccharides comprise linear isomaltooligosaccharides only containing alpha-1, 4 glycosidic bonds and branched isomaltooligosaccharides containing both alpha-1, 4 glycosidic bonds and alpha-1, 6 glycosidic bonds, and have the functions of being digestible, low in permeability, low in sweetness, capable of prolonging energy supply time, enhancing organism endurance, resisting fatigue and the like. Preferably, the isomaltooligosaccharide is isomaltooligosaccharide IMO-500.
Lactose is not digested and absorbed in the stomach but can reach the intestine where it is broken down into galactose and glucose, which are absorbed by the intestine. The lactose can promote the generation of certain lactic acid bacteria in human intestinal tracts, inhibit the growth of putrefying bacteria and contribute to the peristaltic action of the intestines.
The milk mineral salt is a nutritional supplement which is prepared from whey serving as a raw material and is beneficial to human body absorption by removing basic proteins of milk such as proteins, lactose and the like. The milk mineral salt is a very efficient calcium supplementing nutrient component, has reasonable calcium-phosphorus ratio, has small stimulation to intestines and stomach, can be effectively absorbed and utilized by human bodies, and can not reverse the calcium supplementing effect.
Preferably, the vitamin is selected from vitamin A, vitamin D, vitamin E, vitamin B 6 And one or more of vitamin C.
Preferably, the mineral is one or more selected from ferrous sulfate, zinc sulfate and selenium-rich yeast.
Vitamins and minerals can advantageously supplement the components necessary for metabolism of the human body and strengthen the constitution.
According to a second aspect of the present invention there is provided a process for preparing a goat milk powder composition of the present invention for removing a smell of mutton comprising the steps of:
1) Adding tartary buckwheat powder into raw goat milk, wherein the solid content of the raw goat milk is 100 parts by weight, and the adding amount of the tartary buckwheat powder is 0.1-5 parts by weight, preferably 1-3 parts by weight;
2) Homogenizing the mixture obtained in the step 1), and then sterilizing;
3) Spray drying or freeze drying the homogenized mixture obtained in step 2) to obtain a powdery mixture,
4) Adding the following components into the powdery mixture obtained in the step 3), homogenizing, and drying by a fluidized bed to obtain the goat milk powder composition for removing the smell of mutton:
the preferable addition amount of sodium alginate is 0.1 to 1.5 parts by weight, and preferably 0.2 to 1 part by weight.
Preferably, the following ingredients are added to step 4) prior to homogenization in step 4):
the mulberry powder is preferably added in an amount of 0-8 parts by weight, preferably 1-3 parts by weight;
the addition amount of the isomaltooligosaccharide is preferably 5-25 parts by weight, preferably 10-20 parts by weight;
lactose, preferably in an amount of 5 to 25 parts by weight, preferably 10 to 20 parts by weight;
the milk mineral salt is preferably added in an amount of 0.5 to 5 parts by weight, preferably 1 to 3 parts by weight;
vitamins, preferably in an amount of 0.1 to 1 part by weight, preferably 0.2 to 0.5 part by weight; and
the mineral is preferably added in an amount of 0.01 to 0.5 parts by weight, preferably 0.05 to 0.3 parts by weight.
Preferably, the sterilization treatment in step 2) is a high temperature sterilization treatment, i.e. a heating treatment at a temperature of 80-90 ℃.
Preferably, the homogenization treatment in the step 3) is homogenization at 40-400 bar by a high-pressure homogenizer.
Preferably, the vitamin is selected from vitamin A, vitamin D, vitamin E, vitamin B 6 And one or more of vitamin C.
Preferably, the mineral is one or more selected from ferrous sulfate, zinc sulfate and selenium-rich yeast.
Advantageous effects
According to the goat milk powder composition, as sodium alginate and tartary buckwheat powder are added as nutrition enhancer components, the natural goat odor of the goat milk powder is unexpectedly reduced or even removed, so that the taste of the goat milk powder is improved. In addition, the combination of the mulberry powder, the sodium alginate and the tartary buckwheat powder improves the antiseptic property of the goat milk powder and prolongs the shelf life of the goat milk powder composition.
Detailed Description
The following describes the present invention in connection with examples. It should be understood that the embodiments described in the present invention are for more clearly illustrating the present invention, and are not to be construed as limiting the scope of the present invention.
The raw goat milk used in the present invention is derived from a pasture dairy goat with a solids content of about 11.7wt%.
Tartary buckwheat seeds, sodium alginate, mulberry powder, isomaltooligosaccharide, lactose, milk mineral salt, vitamin A, vitamin D, vitamin E and vitamin B 6 Vitamin C, ferrous sulfate, zinc sulfate and selenium-enriched yeast are all commercial products.
Preparation example
Preparation of Tartary buckwheat powder 1 (Tartary buckwheat seed powder)
Selecting full tartary buckwheat seeds, washing with clear water, airing moisture and drying at 85 ℃; pulverizing into powder with pulverizer to obtain radix Et rhizoma Fagopyri Tatarici powder. Spreading 300g of tartary buckwheat powder on tin paper with the thickness of about 0.3 cm, and baking in an oven at the temperature of 150 ℃ for heating and 150 ℃ for cooling; baking for 10 min, taking out, and naturally cooling to obtain semen Fagopyri Tatarici powder 1.
Preparation of Tartary buckwheat powder 2 (Tartary buckwheat bud powder)
Soaking the full tartary buckwheat seeds in clear water for 8 hours, taking out the tartary buckwheat seeds and placing the tartary buckwheat seeds in another dry tray, uniformly spreading the tartary buckwheat seeds on gauze, and covering the gauze with no water so as to keep the tartary buckwheat seeds moist. After about 8 days, the tartary buckwheat seeds germinate, root and leaf. And (3) lifting the upper gauze, sprinkling water, continuing to grow for 6 days under natural light, and then collecting the tartary buckwheat sprout vegetables. Frozen at-25 ℃ for 15 hours, then lyophilized in a vacuum freezer and powdered with a pulverizer. Spreading 300g of tartary buckwheat powder on tin paper with the thickness of about 0.3 cm, and baking in an oven at the temperature of 150 ℃ for heating and 150 ℃ for cooling; baking for 10 min, taking out, and naturally cooling to obtain radix Et rhizoma Fagopyri Tatarici bud powder, i.e. radix Et rhizoma Fagopyri Tatarici powder 2.
Example 1
The goat milk powder composition is prepared by the following steps
1) Adding 2 parts by weight of tartary buckwheat powder 1 to about 855 parts by weight of raw goat milk (solid content of about 100 parts by weight) and mixing at 60 ℃;
2) Carrying out primary homogenization treatment on the mixture obtained in the step 1), and then carrying out pasteurization at 85 ℃ for 20 seconds, wherein the primary homogenization treatment is two-stage homogenization treatment, the primary homogenization pressure is 340bar, and the secondary homogenization pressure is 70bar;
3) Concentrating the mixture to 50wt% at 60 ℃;
4) The mixture is pumped into a drying tower by a high-pressure pump for spray drying,
5) Adding sodium alginate 0.5 weight part, mulberry powder 2 weight parts, isomaltooligosaccharide IMO-500 10 weight parts, lactose 15 weight parts, milk mineral salt 2 weight parts, vitamin A0.05 weight parts, vitamin D0.05 weight parts, vitamin E0.05 weight parts, vitamin B0.05 weight parts 6 Vitamin C0.05 weight portions, ferrous sulfate 0.03 weight portions, zinc sulfate 0.05 weight portions and selenium-enriched yeast 0.04 weight portions, fluidized bed secondary drying, and vacuum packing or nitrogen filling packing.
Example 2
The goat milk powder composition is prepared by the following steps
1) Adding 2 parts by weight of tartary buckwheat powder 2 to about 855 parts by weight of raw goat milk (the solid content is about 100 parts by weight), and mixing at 60 ℃;
2) Carrying out primary homogenization treatment on the mixture obtained in the step 1), and then carrying out pasteurization at 85 ℃ for 20 seconds, wherein the primary homogenization treatment is two-stage homogenization treatment, the primary homogenization pressure is 340bar, and the secondary homogenization pressure is 70bar;
3) Concentrating the mixture to 50wt% at 60 ℃;
4) Pumping the mixture into a drying tower by using a high-pressure pump to carry out spray drying;
5) Adding sodium alginate 0.5 weight part, mulberry powder 2 weight parts, isomaltooligosaccharide IMO-500 10 weight parts, lactose 15 weight parts, milk mineral salt 2 weight parts, vitamin A0.05 weight parts, vitamin D0.05 weight parts, vitamin E0.05 weight parts, vitamin B0.05 weight parts 6 Vitamin C0.05 weight portions, ferrous sulfate 0.03 weight portions, zinc sulfate 0.05 weight portions and selenium-enriched yeast 0.04 weight portions, fluidized bed secondary drying, and vacuum packing or nitrogen filling packing.
Example 3
The goat milk powder composition is prepared by the following steps
1) 1.5 parts by weight of tartary buckwheat powder 2 is added to about 855 parts by weight of raw goat milk (the solid content is about 100 parts by weight), and mixed at 60 ℃;
2) Carrying out primary homogenization treatment on the mixture obtained in the step 1), and then carrying out pasteurization at 85 ℃ for 20 seconds, wherein the primary homogenization treatment is two-stage homogenization treatment, the primary homogenization pressure is 340bar, and the secondary homogenization pressure is 70bar;
3) Concentrating the mixture to 50wt% at 60 ℃;
4) Pumping the mixture into a drying tower by using a high-pressure pump to carry out spray drying;
5) Adding sodium alginate 0.3 weight part, mulberry powder 2 weight parts, isomaltooligosaccharide IMO-500 10 weight parts, lactose 15 weight parts, milk mineral salt 2 weight parts, vitamin A0.05 weight parts, vitamin D0.05 weight parts, vitamin E0.05 weight parts, and vitamin E0.05 weight partsVitamin E, 0.05 weight part of vitamin B 6 And 0.05 parts by weight of vitamin C, 0.03 parts by weight of ferrous sulfate, 0.05 parts by weight of zinc sulfate and 0.04 parts by weight of selenium-enriched yeast, and performing fluidized bed secondary drying, and then vacuum packaging or nitrogen-filled packaging.
Example 4
The goat milk powder composition is prepared by the following steps
1) Adding 2 parts by weight of tartary buckwheat powder 2 to about 855 parts by weight of raw goat milk (the solid content is about 100 parts by weight), and mixing at 60 ℃;
2) Carrying out primary homogenization treatment on the mixture obtained in the step 1), and then carrying out pasteurization at 85 ℃ for 20 seconds, wherein the primary homogenization treatment is two-stage homogenization treatment, the primary homogenization pressure is 340bar, and the secondary homogenization pressure is 70bar;
3) Concentrating the mixture to 50wt% at 60 ℃;
4) Pumping the mixture into a drying tower by using a high-pressure pump to carry out spray drying;
5) Adding sodium alginate 0.2 weight parts, mulberry powder 1 weight part, isomaltooligosaccharide IMO-500 10 weight parts, lactose 15 weight parts, milk mineral salt 2 weight parts, vitamin A0.05 weight parts, vitamin D0.05 weight parts, vitamin E0.05 weight parts, vitamin B0.05 weight parts 6 And 0.05 parts by weight of vitamin C, 0.03 parts by weight of ferrous sulfate, 0.05 parts by weight of zinc sulfate and 0.04 parts by weight of selenium-enriched yeast, and performing fluidized bed secondary drying, and then vacuum packaging or nitrogen-filled packaging.
Example 5
The goat milk powder composition is prepared by the following steps
1) 1 part by weight of tartary buckwheat powder 2 is added to about 855 parts by weight of raw goat milk (the solid content is about 100 parts by weight) and mixed at 60 ℃;
2) Carrying out primary homogenization treatment on the mixture obtained in the step 1), and then carrying out pasteurization at 85 ℃ for 20 seconds, wherein the primary homogenization treatment is two-stage homogenization treatment, the primary homogenization pressure is 340bar, and the secondary homogenization pressure is 70bar;
3) Concentrating the mixture to 50wt% at 60 ℃;
4) Pumping the mixture into a drying tower by using a high-pressure pump to carry out spray drying;
5) Adding 1 part by weight of sodium alginate, 1.5 parts by weight of mulberry powder, 11 parts by weight of isomaltooligosaccharide IMO-500, 10 parts by weight of lactose, 0.8 part by weight of milk mineral salt, 0.05 part by weight of vitamin A, 0.05 part by weight of vitamin D, 0.05 part by weight of vitamin E and 0.05 part by weight of vitamin B 6 Vitamin C0.05 weight portions, ferrous sulfate 0.03 weight portions, zinc sulfate 0.05 weight portions and selenium-enriched yeast 0.04 weight portions, fluidized bed secondary drying, and vacuum packing or nitrogen filling packing.
Comparative example 1
A goat milk powder composition was prepared in the same manner as in example 2, except that sodium alginate was not added.
Comparative example 2
Goat milk powder composition was prepared in the same manner as in example 2, except that the tartary buckwheat powder 2 was not added.
Comparative example 3
A goat milk powder composition was prepared in the same manner as in example 2, except that the tartary buckwheat powder 2, sodium alginate, and mulberry powder were not added.
Experimental example
1. Evaluation test of the effect of removing the smell of mutton
The evaluation operation steps are as follows: the 30 persons who were sensitive to the smell of goat milk scored the smell of the goat milk powder composition of examples and comparative examples, wherein the brewing procedure was as follows: 250ml of warm water at 50℃was added to the cup, and then 35g of the powdered milk composition was added thereto, followed by stirring and drinking. The mouth was rinsed before each drink to remove residual taste. The interval between each drinking is 4 hours.
The scoring criteria are as follows:
1: almost no smell of mutton;
2: slight smell of mutton;
3: medium intensity mutton smell;
4: strong smell of mutton;
5: almost as strong as the goat milk itself.
The scores were then counted and averaged, resulting in the following:
table 1: smell score
From the results of table 1, it is apparent that when sodium alginate and tartary buckwheat powder are contained in the goat milk powder composition according to the present invention at the same time, particularly sodium alginate and tartary buckwheat bud powder (tartary buckwheat powder 2) are contained, the smell of the mutton is significantly removed.
2. Milk powder storage stability test
The storage stability of the goat milk powder was determined by examining the change in fat content in the goat milk powder.
The freshly prepared milk powder compositions of example 2, example 3 and example 4 and comparative example 3 were respectively taken and packaged in a plurality of bags of 200g each, and placed in an aging oven for accelerated experiments, and the samples were taken and analyzed for fat content at 1 month, 2 months and 3 months, respectively, at the beginning of the experiments.
Acceleration test conditions: the temperature is 40+/-2 ℃ and the relative humidity is 75+/-5 percent
Extraction of fat: fat in the goat milk powder was extracted using the method described in Nadal et al (Oxidation stability of the lipid fraction in milk powder formulas, food Chemistry, 2007, 100:756-763).
The attenuation calculating method comprises the following steps: attenuation ratio= (first detection result-last detection result)/first detection result 100%
The detection and calculation results are shown in Table 2
Table 2: fat attenuation rate
As can be seen from the results in table 2, the stability of the goat milk powder composition is significantly improved after adding sodium alginate, tartary buckwheat powder and mulberry powder, thereby having a longer shelf life.

Claims (10)

1. A goat milk powder composition for removing the smell of mutton, which comprises the following components:
100 parts by weight of raw goat milk dry matter;
0.1-1.5 parts by weight of sodium alginate; and
0.1-5 parts by weight of tartary buckwheat powder.
2. The goat milk powder composition for removing a smell of claim 1, further comprising the following components:
0-8 parts of mulberry powder;
5-25 parts by weight of isomaltooligosaccharide;
5-25 parts by weight of lactose;
0.5-5 parts by weight of a milk mineral salt;
0.1-1 parts by weight of a vitamin; and
0.01 to 0.5 parts by weight of minerals.
3. The goat milk powder composition for removing a smell of claim 2, comprising the following components:
100 parts by weight of raw goat milk dry matter,
0.2-1 parts by weight of sodium alginate;
1-3 parts by weight of tartary buckwheat powder;
1-3 parts of mulberry powder;
10-20 parts by weight of isomaltooligosaccharide;
10-20 parts by weight of lactose;
1-3 parts by weight of a milk mineral salt;
0.2-0.5 parts by weight of a vitamin; and
0.05-0.3 parts by weight of mineral.
4. The goat milk powder composition for removing a smell of mutton as claimed in any one of claims 1 to 3, wherein,
the tartary buckwheat powder is tartary buckwheat bud powder,
the tartary buckwheat bud powder is prepared by the following steps:
1) Collecting the tartary buckwheat seed seedlings which have root, sprout and grow leaves;
2) Freeze-drying the tartary buckwheat seed seedlings, and grinding the tartary buckwheat seed seedlings into powder by a grinder;
3) Curing the powder obtained in step 2) in an oven.
5. The goat milk powder composition for removing a smell of goat milk according to any one of claim 2 or 3,
the isomaltooligosaccharide is isomaltooligosaccharide IMO-500.
6. The goat milk powder composition for removing a smell of goat milk according to claim 2 or 3,
the vitamins are selected from vitamin A, vitamin D, vitamin E, and vitamin B 6 And one or more of vitamin C;
the mineral is one or more selected from ferrous sulfate, zinc sulfate and selenium-enriched yeast.
7. A method of preparing the goat milk powder composition of claim 1, comprising the steps of:
1) Adding tartary buckwheat powder into raw goat milk, wherein the solid content of the raw goat milk is 100 parts by weight; the addition amount of the tartary buckwheat powder is 0.1-5 parts by weight;
2) Homogenizing the mixture obtained in the step 1), and then sterilizing;
3) Spray drying or freeze drying the homogenized mixture obtained in step 2) to obtain a powdery mixture,
4) Adding the following components into the powdery mixture obtained in the step 3), homogenizing, drying by a fluidized bed to obtain the goat milk powder composition for removing the smell of mutton,
sodium alginate with the addition amount of 0.1-1.5 parts by weight.
8. The method for preparing a goat milk powder composition for removing a smell of goat milk according to claim 7,
before homogenization in step 4), the following ingredients were added to step 4):
0-8 parts of mulberry powder;
5-25 parts by weight of isomaltooligosaccharide;
5-25 parts by weight of lactose;
0.5-5 parts by weight of a milk mineral salt;
0.1-1 parts by weight of a vitamin; and
0.01 to 0.5 parts by weight of minerals.
9. The method for preparing a goat milk powder composition for removing a smell of goat milk according to claim 7,
the sterilization treatment in the step 2) is high-temperature sterilization treatment, namely, heating treatment at the temperature of 80-90 ℃;
the homogenization treatment in the step 3) is to carry out homogenization under 40-400 bar by a high-pressure homogenizer.
10. The method for preparing a goat milk powder composition for removing a smell of goat milk according to claim 8,
the isomaltooligosaccharide is isomaltooligosaccharide IMO-500;
the vitamins are selected from vitamin A, vitamin D, vitamin E, and vitamin B 6 And one or more of vitamin C;
the mineral is one or more selected from ferrous sulfate, zinc sulfate and selenium-enriched yeast.
CN202310872384.5A 2023-07-17 2023-07-17 Goat milk powder composition for removing smell of mutton and preparation method thereof Pending CN116616349A (en)

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Citations (8)

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CN104719482A (en) * 2015-03-02 2015-06-24 内蒙古泰利达乳业有限公司 Oat-tartary buckwheat milk tea powder and preparation process thereof
CN107251949A (en) * 2017-08-03 2017-10-17 江西美庐乳业集团有限公司 A kind of preparation method for the full-cream sheep milk powder of without smelling of mutton for retaining goat milk aliphatic acid
CN108719472A (en) * 2018-04-22 2018-11-02 西南民族大学 The newborn production method of bitter buckwheat modulation rich in bitter buckwheat peptide
CN112674164A (en) * 2019-10-18 2021-04-20 内蒙古伊利实业集团股份有限公司 Application of chitosan or derivatives thereof in de-odoring dairy products
CN113180112A (en) * 2021-05-31 2021-07-30 江南大学 Preparation method of goat milk without mutton smell
CN113367196A (en) * 2021-06-04 2021-09-10 西北大学 Polysaccharide deodouring agent for goat milk and goat milk products and preparation method of deodouring goat milk or sour goat milk
CN114916579A (en) * 2022-06-17 2022-08-19 陕西科技大学 Method for reducing heterocyclic compounds and mutton smell in brown fermented goat milk
CN115152840A (en) * 2022-06-29 2022-10-11 南京浩明乳业有限责任公司 Mutton smell removing process for processing goat milk products

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104719482A (en) * 2015-03-02 2015-06-24 内蒙古泰利达乳业有限公司 Oat-tartary buckwheat milk tea powder and preparation process thereof
CN107251949A (en) * 2017-08-03 2017-10-17 江西美庐乳业集团有限公司 A kind of preparation method for the full-cream sheep milk powder of without smelling of mutton for retaining goat milk aliphatic acid
CN108719472A (en) * 2018-04-22 2018-11-02 西南民族大学 The newborn production method of bitter buckwheat modulation rich in bitter buckwheat peptide
CN112674164A (en) * 2019-10-18 2021-04-20 内蒙古伊利实业集团股份有限公司 Application of chitosan or derivatives thereof in de-odoring dairy products
CN113180112A (en) * 2021-05-31 2021-07-30 江南大学 Preparation method of goat milk without mutton smell
CN113367196A (en) * 2021-06-04 2021-09-10 西北大学 Polysaccharide deodouring agent for goat milk and goat milk products and preparation method of deodouring goat milk or sour goat milk
CN114916579A (en) * 2022-06-17 2022-08-19 陕西科技大学 Method for reducing heterocyclic compounds and mutton smell in brown fermented goat milk
CN115152840A (en) * 2022-06-29 2022-10-11 南京浩明乳业有限责任公司 Mutton smell removing process for processing goat milk products

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